pour into 2 – 4 baking pans depending on how many layers you want (9-10″ pans)

receipe says to bake at 350 for 30-35 minutes. i NEVER bake anything at that tempature. the slower you bake it, the better you make it. i usually bake at 300 and when you bake that slow, you don’t have to time the cake. when the cake has nice coloring to the top and has began pulling away from the side of the pan, the cake is DONE. The slower you bake it, there will be no need to stick anything in it to make sure it is done. (another old family secret… we don’t measure or time things… we just throw.)

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cream cheese frosting

mix everything together in one bowl. be sure there are no lumps. Some people will add the crushed pecans or walnuts to the outside of the cake, but I like to put them between the layers only, but that’s just me. After frosting the cake and adding the pecans or walnuts, put in the fridge until the frosting has set. Then remove and let cake get to room tempature… cake will MELT IN YOUR MOUTH.

If making a 4 layer cake, you might want to double the frosting batch (plus if you love cream cheese like I do, I always eat as much as I put on the cake)

This cake can be used at Christmas time with green food coloring. My granny makes the cake with red and green alternating colors. It’s always a hit.

very little nutritional value… it’s really sad how bad this cake is for you.. LOL